Since I don't inject my butts or brisket, but do marinate them, I decided going over them with a jicard and making hundreds of small holes might help get the marinade deeper into the meat, any opinions?

Might work on a brisket. But not on a pork butt. What the heck, try it out and see. We all need a detailed report and pics.

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Since I don't inject my butts or brisket, but do marinate them, I decided going over them with a jicard and making hundreds of small holes might help get the marinade deeper into the meat, any opinions?

Jaccards are better for meat with a dense grain that is not destined to be cooked to the 'done' we associate with barbecue, not cuts like brisket.

Since you're looking for more marinade flavor, can I ask what you're using, what the ratio os salt to liquid is, and how long you're marinating?